Exploring Native Foods, Culinary Class with Chef Rebel

SAMA’s special exhibition by Wendy Red Star explores themes of personal connection to the land. Today people have access to cuisines from around the world, yet recipes that incorporate ingredients that are native to lands we presently live on are less accessible.  Many of these native natural plants and grains still grow wildly and in abundance, but we have become culturally disconnected from these foods. During this culinary journey Chef Rebel will connect you to a natively growing grain, amaranth. Working with your partner, together you will create your own delicious amaranth polenta accompanied by various other native ingredients such as mesquite, juniper berries, pecans, and chile pequin (for those of you who like it spicy!).

Ticket prices are based on two person attendance.

Reb Mari is a Yanaguana-based, Native queer/Two-Spirit Tejana with a passion for ancestral healing through food, art, and activism. Reb possesses an invigorating spirit of initiative that is deeply interwoven in cultura and indigenous roots. They are the chef and owner of the highly acclaimed and nationally recognized La Botanica, Texas’ first vegan restaurant, bar and venue.  In addition, they are a co-founder of SanArte, a community-led cultural healing collective. Reb is a changemaker and trendsetter, always centering healing in their work.